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5.0 from 18 votes

Oysters Rockefeller Recipe

This Oysters Rockefeller recipe is served on the half shell and is coated in cream, prosciutto ham, and cheese for an unbelievable appetizer.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 24 Oysters
Calories: 105 kcal
Course: Appetizer
Cuisine: French

Ingredients

  • 2 tablespoons olive oil
  • 1/2 peeled small diced yellow onion
  • 2 cloves finely minced garlic
  • 2 cups heavy cream
  • 4 cups packed baby spinach
  • 24 whole shucked oysters on the half shell oysters and shells divided
  • 1/4 cup chardonnay wine
  • 2 ounces julienne prosciutto ham
  • 2 ounces shredded Asiago cheese
  • 3/4 cup breadcrumbs
  • shredded Parmesan cheese
  • sea salt and fresh cracked pepper to taste

Instructions

    Cup of Yum
  1. Preheat the broiler to high heat.
  2. In a large sauté pan on medium heat with 1 tablespoon of olive oil, add the onions and garlic and cook for 4 to 5 minutes while constantly stirring.
  3. Once they are lightly brown, add in the cream and reduce until the cream is the consistency of Alfredo sauce.
  4. Once the heavy cream is to the desired consistency, add in the baby spinach and cook until mixed in and slightly wilted.
  5. Season the mixture with salt and cracked black pepper. Set the pan aside.
  6. In a separate medium sauté pan on medium-high heat with 1 tablespoon of olive oil, add in the raw oysters (without the shell) and sauté for 1 to 2 minutes to slightly cook.
  7. Add the Chardonnay wine to deglaze the pan while you sauté the oysters for 1 to 2 minutes.
  8. Place the oyster shells on a sheet pan and divide the cooked oysters among the shells. There should be 1 oyster for 1 shell.
  9. Top each oyster with a little bit of the cream-baby spinach mixture followed up with julienne prosciutto ham and shredded asiago cheese. Divide all the ingredients between the oysters.
  10. Finish by evenly sprinkling on the breadcrumbs and then parmesan cheese.
  11. Broil the pan of oysters in the oven on high for 2 minutes or until the cheese is melted and golden brown.
  12. To Plate: Remove oysters and shells from the pan and add to a tray along with lemon slices.

Notes

  • Make-ahead: These are meant to be eaten as soon as they’re done cooking.
  • How to Store:  Store them covered in the refrigerator for up to 2 days. They will freeze well covered tightly for up to 2 months. It’s best if you freeze them raw before the procedure of placing them under the broiler. To reheat frozen raw, simply place it on a sheet tray and bake it in the oven at 400° for 12-15 minutes.
  • How to Reheat: Add the oysters to a pan, cover with foil and bake in the oven at 400° for 6-8 minutes or until hot and the cheese has re-melted.
  • You can use frozen spinach with this recipe. Just ensure it is rinsed and well-drained.
  • Feel free to substitute Pecorino Romano for the Parmesan.

Nutrition Information

Calories 105kcal (5%) Carbohydrates 3g (1%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 30mg (10%) Sodium 71mg (3%) Potassium 57mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 779IU (16%) Vitamin C 2mg (2%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Oysters

Amount Per Serving

Calories 105

% Daily Value*

Calories 105kcal 5%
Carbohydrates 3g 1%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 30mg 10%
Sodium 71mg 3%
Potassium 57mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 779IU 16%
Vitamin C 2mg 2%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.